Ingredients with Measurements:
- 24 chocolate cookies
- 1 cup heavy cream
- 8 oz white chocolate, chopped
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups fresh strawberries, sliced
Special equipment needed:
- 9-inch springform pan
- Food processor
- Mixing bowl
- Electric mixer
Step-by-step instructions:
1. In a food processor, pulse the chocolate cookies until they are finely ground.
2. In a mixing bowl, beat the heavy cream until stiff peaks form.
3. In a separate bowl, melt the white chocolate in the microwave or over a double boiler.
4. In another mixing bowl, beat the cream cheese until smooth.
5. Add the powdered sugar and vanilla extract to the cream cheese and beat until combined.
6. Fold in the melted white chocolate and whipped cream to the cream cheese mixture.
7. Line the bottom of the springform pan with a layer of the ground chocolate cookies.
8. Spread a layer of the cream cheese mixture on top of the cookie layer.
9. Add a layer of sliced strawberries on top of the cream cheese mixture.
10. Repeat the layers of cookies, cream cheese mixture, and strawberries until all ingredients are used up.
11. Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight.
12. When ready to serve, remove the plastic wrap and release the springform pan.
13. Garnish with additional sliced strawberries and white chocolate shavings.
Time:
Preparation time: 30 minutes
Cooking time: 0 minutes
Chilling time: 4 hours or overnight
Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories per serving: 520
Fat: 35g
Carbohydrates: 47g
Protein: 7g
Sugar: 35g
Sodium: 290mg
Substitutions for ingredients:
- Chocolate cookies can be substituted with graham crackers or Oreo cookies.
- White chocolate can be substituted with milk or dark chocolate.
- Fresh strawberries can be substituted with other fresh berries or frozen berries.
Variations:
- Add a layer of chocolate ganache between the layers of cookies and cream cheese mixture.
- Substitute the strawberries with other fruits like raspberries or blueberries.
- Add a layer of caramel or dulce de leche for a sweet and salty twist.
Tips and tricks:
- Use a food processor to make sure the chocolate cookies are finely ground.
- Make sure the cream cheese is softened before mixing to avoid lumps.
- Use a spatula to spread the cream cheese mixture and strawberries evenly.
- Refrigerate the chocotorta for at least 4 hours or overnight to allow the layers to set.
Storage instructions:
Store the chocotorta in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This recipe does not require reheating.
Presentation ideas:
Serve the chocotorta on a cake stand or platter.
Garnishes:
Garnish with additional sliced strawberries and white chocolate shavings.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
This recipe does not require any side dishes.
Troubleshooting advice:
- If the cream cheese mixture is too thick, add a tablespoon of milk to thin it out.
- If the chocotorta is too soft, refrigerate for a longer period of time.
Food safety advice:
- Make sure to use fresh and ripe strawberries.
- Store the chocotorta in the refrigerator at 40°F or below.
- Discard any leftovers that have been left at room temperature for more than 2 hours.
Food history:
Chocotorta is a popular Argentine dessert made with chocolate cookies and cream cheese. It was invented in the 1980s by a famous Argentine chef named Narda Lepes.
Flavor profiles:
This recipe has a rich and creamy flavor with a hint of sweetness from the strawberries and white chocolate.
Serving suggestions:
Serve the chocotorta as a dessert for a dinner party or special occasion.
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Taste: Sweet, Creamy, Tangy, Chocolatey